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Pacific Northwest Pickled Shrimp

This refreshing recipe is one of my husband's favorites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive! —Kathy Wright, Highland, California
  • Total Time
    Prep: 40 min. Cook: 5 min. + chilling
  • Makes
    about 2-1/2 dozen


  • 8 cups water
  • 1/2 cup chopped celery leaves
  • 1/4 cup mixed pickling spices
  • 1 tablespoon salt
  • 2 pounds uncooked shell-on shrimp (31-40 per pound)
  • 2 large onions, sliced
  • 8 bay leaves
  • 1-1/2 cups olive oil
  • 3/4 cup white wine vinegar
  • 3 tablespoons capers
  • 2-1/2 teaspoons celery seed
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon hot pepper sauce


  • In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on.
  • Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours.
  • Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.
Nutrition Facts
1 pickled shrimp: 67 calories, 5g fat (1g saturated fat), 37mg cholesterol, 107mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

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